Recipe: Easy Jambalaya

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This is one of those wonderful dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or bacon, but I still think the dish would be tasty even if you left the meat out all together. If you don’t have any shrimp you could throw in some other type of seafood instead. If you don’t like oysters (I fall in this department!) then not to worry. This is the type of dish where you can be creative andJambalaya from 100 Days of Real Food make substitutions as you see fit…and best of all enjoy the end result (and don’t forget to freeze the leftovers!).

When I recently made this dish I did not use sausage (we used bacon instead) and I did not add any of the extra black pepper or hot sauce. There is already a little red pepper in the Creole seasoning so that was the only source of heat in our dish. And to my surprise both of my girls ate (small amounts) of it when it was served. Point being – at least they didn’t hate it! When I first added the spices I took a bite and immediately thought it would be too spicy for them, but after the rice and liquids got cooking it really made the dish more palatable for those younger taste buds. So give it shot with your children before offering up a separate kid meal!

4.8 from 14 reviews
Easy Jambalaya
Adapted from Commander's Kitchen cookbook
  • 2 tablespoons butter
  • ½ pound of sausage (preferably andoullie) or bacon
  • 1 large bell pepper, any color, in large dice
  • 1 large onion, in large dice
  • 3 ribs celery, in large dice
  • 1 small head garlic, cloves peeled and minced
  • 1 teaspoon Creole seasoning (sold premixed or make some)
  • Salt and freshly ground pepper to taste
  • 2 large tomatoes chopped (or equivalent quantity of cherry tomatoes)
  • ¾ pound raw shrimp, peeled
  • 2 bay leaves
  • 1.5 cups quick cooking brown rice
  • 2 cups chicken stock/broth (if you don't have any stock you could use water instead)
  • 1 cup water
  • ½ pint shucked oysters, with their liquor (optional)
  • Hot sauce, to taste (optional)
  • Green onions for garnish
  1. Combine the butter and sausage (or bacon) in a large soup pot over high heat. Cook for about 6 minutes stirring occasionally.
  2. Add the bell pepper, onion, celery, garlic, Creole seasoning, salt and black pepper to taste. Saute over high heat for about 8 minutes, or until the veggies have browned and carmelized.
  3. Add the tomatoes, shrimp, and bay leaves, and stir for a couple of minutes.
  4. Add the rice, stir gently, then add the broth and water. Gently stir the rice again to make sure it is not sticking to the bottom of the pot.
  5. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes (or until the rice is tender).
  6. Turn off the heat and fold in the oysters (if using), cover, and let sit for about 8 minutes. If not using oysters you can skip this step altogether.
  7. Garnish with green onions and serve.

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84 comments to Recipe: Easy Jambalaya

  • Sharon

    Made this for dinner tonight. It was a-may-zing!! I absolutely loved it and so did the hubby who is finally on board with healthy eating! We skipped the oysters and used a chicken sausage with chipotle peppers. I also added the shrimp at step 5 and it was just right.
    I served it over a bed of sautéed spinach and mushrooms that needed to be cooked. It was delish! Will be putting it on the favorites list.
    Thanks for all the wonderful recipes and info you provide for us who are wanting to eat healthier but just don’t have time to do the “due diligence”!
    We are signing up for your 10 day challenge to kick things off for the whole family!

  • Jenn

    Every time I make this I love it! Today we made a vegetarian variety with lots of peppers, onions, celery and garlic, homemade veggie stock and basmati rice, and home-canned stewed tomatoes instead of fresh. It was delicious (I just never add enough salt).

  • Karen

    Yum! Made this for dinner last night and it was easy and delicious! Thank you for this great recipe!

  • Vicki

    Being from Louisiana and there is ALWAYS jambalaya offered everywhere at every occasion. I have grown tired of this dish over the years. I was hesitant to try this recipe due to that fact. Well, I gave in and must say this is an AWESOME recipe….even my daughter who HATES jambalaya loves this dish. Will definitely be put on our monthly menu rotation. Thanks again for a great recipe :-)

  • Janae

    Hi, I just finished shopping with the meal plan 1 grocery shopping list and I didn’t get quick cooking brown rice as it didn’t say that :-( Is that going to make a big difference in the recipe or cooking time using regular brown rice??

  • Denise

    I made this recipe for Jambalaya for dinner tonight. It was great! I will make this again. Thanks for the recipe.

  • LeAnn

    I am curious as to how many servings this makes? I am a family of 2, and am wondering if I should cut the recipe in half.

  • I made this last night and it was so yummy! It was great only with shrimps but I would love to try again with oysters.
    I incorporated this recipe in my Free Clean Eating Challenge ( Thank you so much!!

  • Beverly

    I didn’t think the quick-cooking rice fit the real food definition. Isn’t it too processed?

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